I really had to dig deep in the memory banks for this baked chicken thighs recipe, and I’m so glad that I did. It was delicious! I haven’t made it in years, and I came to realize there really isn’t much to this recipe at all. I was at my Dad’s last week and though he has limited gluten free ingredients and supplies, I am usually able to whip up most basic recipes. This really is an easy gluten free recipe. If you’d like to make it lower in calorie, substitute some of the butter or buttery spread for a bit of gluten-free chicken broth. Enjoy! Dad did!
Baked Chicken Thighs Recipe (Gluten-Free)
An easy one dish gluten free chicken thigh recipe served buttery or flavored with olive oil.
- 4 (1-1/4 pounds) boneless, skinless chicken thigh fillets
- 2 large Russet potatoes, peeled and each cubed into 16 pieces
- 2 large carrots, peeled and sliced
- 4 whole garlic cloves, peeled, cut in half, and smashed
- 1/3 cup yellow onion, thinly sliced
- 1 teaspoon flat leaf parsley, chopped
- 1/4 cup butter or margarine, cut into small pieces
- Salt and pepper, to taste
- Preheat the oven to 350°F.
- Butter or oil bottom of baking dish.
- Cut chicken thighs into smaller pieces so they cook evenly and quickly. Transfer thighs to the prepared baking dish.
- Assemble the potatoes, carrots, and garlic around the chicken.
- Top with onion, parsley, and dot top with pieces of butter. Salt and pepper, to taste.
- Place in oven and bake for about 30 minutes. Toss everything midway, and turn over chicken.
- Change temperature to low broil and cook for an additional 10 - 15 minutes. Serve immediately. Store leftovers in an air-tight container for up to 3 days.
*Allergens will depend upon the type of butter/margarine you use.
I cubed my large potatoes in 16 pieces, each.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.